Ingredients
1/2
cup sugar
2 1/4
teaspoons ground cinnamon
1/4
cup butter, melted and cooled
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/2
cup mini semisweet chocolate chips
Preparation
Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper.
In small bowl, mix sugar and cinnamon. Stir to mix thoroughly. Set aside 2 tablespoons to sprinkle on the roll-ups after baking.
Unroll both cans of dough; separate into 16 triangles. Brush some butter onto each triangle, and sprinkle each with 1 teaspoon of the cinnamon sugar. Cut each triangle lengthwise in half. Sprinkle each half with 1/2 teaspoon mini chocolate chips.
Roll up each, starting at shortest side of triangle, and rolling to opposite point; place point side down on cookie sheets. Brush top of each roll-up with more butter, and sprinkle with more cinnamon sugar.
Bake 14 to 16 minutes or until golden brown. Immediately sprinkle a little of the reserved 2 tablespoons cinnamon sugar on top of each roll-up; remove from cookie sheets. Serve warm or at room temperature.
